Meredith Kitz

Summer Yums

meredi — Tue, 01 May 2012 23:16:33 +0000

BREAKFAST-In-A-BOWL

RAINBOW SALAD

NACHOS

Tonialand

meredi — Mon, 26 Mar 2012 20:00:19 +0000

Tonia Williams White Buffalo

Culturing

meredi — Tue, 20 Mar 2012 18:09:00 +0000

I have been to quite a lot of theater this year. This doesn’t even include everything I’ve seen. Next up, is Waiting for Godot. Here is a little run down of the last two months.

Clybourne Park

Albert Herring – **Janis Kelly was the nicest AirBnb guest I have ever hosted.

The Past is a Grotesque Animal

American Idiot – This is not the review from the paper, which was a little more in line with my opinion of the spectacle.

Figure 8 – This was written and directed by a friend of Dean’s, and we both agreed that the strongest character was Darrett Sanders as the janitor who just wants to take his hands through some curly tresses.

Oh Comely

meredi — Sat, 03 Mar 2012 10:16:51 +0000

Click on smaller pictures for those sections that pique your interest.

Not About Logic

meredi — Tue, 21 Feb 2012 23:23:53 +0000

The Fall Ready-to-wear Runways had two thematic elements that kept popping out at me. One, being a dramatic, Gothic tone that created a woman who lives much in herself – a sort of Victorian and film noir goddess. Almost every show used black as it’s main “color”, even acting as the reinforcement to bright red, oranges, and greens. The usual browns, maroon and plum of fall were kept to a feminine and underscored look, and took a back seat to black. True red is a reoccurring theme, as is baby and sky blue (notably in shoes, too!). Evening wear, in black and gold, was popular, as seen at the Grammy’s this year. White and black were seen over and over as well, perhaps even ad nauseum. Mesh and lace overlays of large flowers, and vertically embroidered sequins, brought out a sense of dark seriousness mixed with feminine sophistication.

The other theme was that of a bright disco picnic. PERFECT EXAMPLE HERE. We see PATTERN blocking (sometimes extreme) mixed with color blocking, as well as fabric blocking; which I define not as the simple mingling of diverse fabrics, but using them in the same way as color blocking for an eye-popping contrast that somehow works. STYLE said it best when they described Jonathon Saunders’ show as, “Properly TWISTED elegant idiosyncrasy”. That’s what we are seeing a great deal of this year. The extrapolation from the Louise Gray show attempts to capture this aesthetic:

“…full plate of references, from the punk band Rubella Ballet’s vocalist, Zillah Minx, to the cubist works of Fernand Léger and David Hockney’s eighties-era opera sets. Toss in Debbie Harry and Diana Vreeland, and a sort of logic starts to form around Gray’s hyper-graphic pastiche.”

Followed with, “It’s not about logic.”

Fur (real and fake) was not only relegated to outerwear and shawls. We see it as sleeves, tunics, skirts, whole dresses, and pants (as evidenced by Karl Lagerfeld’s teddy bear explosion). Eastern European floral patterns, embroidered leggings, 60’s patterns and color schemes, boxy silhouettes, Onesies, and Edwardian, Czar-Era gowns were all on designers’ minds this past year.

Black, unfortunately, is not my best color. And hence, here are a few of my favorite shows:
Temperley London

Paul Smith

Matthew Williamson

And if I had to do black: Belstaff

I’m Not in Love

meredi — Thu, 16 Feb 2012 00:43:35 +0000

I loved staying up late, until the next morning, making this tune with Dean. I hope you enjoy! Happy Valentine’s Day!

I’m Not in Love

Confluence III

meredi — Tue, 14 Feb 2012 00:11:47 +0000

This past Saturday, we held our third Confluence event. We designed the piece around the concept of an educational class on the Seven Deadly Sins. Part lecture, part gustatory laboratory, the participants were led through a seven-course meal, each course responding to a particular Deadly Sin. We did not indicate which sin was attributed to each course. Instead, by paying attention to the lecture and participating in each course’s activity, diners were able to deduce which sin was being served on an experiential level. Here is a list of each course, and what was entailed.

First Course – LUST: As the Instructor, I regaled the students with a menu from a grand banquet held by the King of France in the early 1800′s. This succulent list of delights only aroused their senses and desire. We served a small plate of these delicacies as an act of restraint and chastity.

Served: Pork rilette with juniper and apple brandy, lamb’s liver pate with rosemary and sherry, shitake and black trumpette mushroom pate with truffle salt.

Second Course – GREED: We placed small boxes on the table, some filled with the edible treat, others with rocks and orange peels. I read off a list of attributes, that if one had, he or she could take a box. Little did anyone know, that most of what they wanted was not appealing in the least. As an act of kindness, if a student had more than one edible, they had to share with those that had none.

Served: Satsuma tangerine filled with hawaiian butterfish ceviche.

Third Course – PRIDE: I informed the participants that what they were about to eat was in celebration of their civility. That not everyone could possibly enjoy such a wonderfully unique dish. Following this plate, as an offering in humility, an aperitif containing dairy, salt and starch was served.

Served: Shrimp and scallop sausage with melted leeks, shrimp broth and caviar.

Fourth Course – GLUTTONY: Many people think gluttony is only overeating. However, it is also eating too expensively, too daintily, and to the point of waste. In this case, the marrow we served was pricey, and comes from a very small part of the femur. It was also served with tiny forks and spoons.

Served: Roasted bone marrow with parsley, caper, shallot, and fennel salad.

Fifth Course – ENVY: Each guest had an absurd utensil with which to eat this next dish. Chopsticks, tiny butter knives, skewers, and tongs all evoked a chuckle or two when eyes laid upon what they were about to eat. The envy of the diners who had actually had spoons wore off quickly, as people gaily ate in a way never done before.

Served: Lemon-ginger sorbet.

Sixth Course – WRATH: Before eating, I announced that one of our guests was going to play piano. Unfortunately, I didn’t clarify that this meant terribly. As he played, chaos ensued in the kitchen, and the diners were asked to stand as they were served…SOUP. After much confusion, elements of irritation were taken away. I thanked them for their patience, and they were allowed to eat with ease.

Served: Spiced carrot soup with black barley, walnuts and date puree.

Seventh Course – SLOTH: As reward for braving through this rigorous study, I asked that they not throw in the towel and their waning resolve. And with a little diligence, they could prepare themselves a tasty dessert.

Served: Lavender scented zeppole, with bags of fennel pollen sugar in which to coat them.

The dinner was such a wonderful success. Following the class, the participants were given the chance to match each course to its appropriate sin. And I think that everyone who attended had a startling and unique experience. We are looking forward to our next event, and hope that many more of you will attend. ’Til then, mind your P’s & Q’s and Bon Appetito!

Super Eats

meredi — Fri, 10 Feb 2012 06:25:11 +0000

Minimal. Minimal production value. Though I have to admit, it’s getting better all of the time. Be prepared for Confluence III, which is going down this Saturday. I’m a mad Instructor, Ella’s the Kitchen Lady. Check it out here: CONFLUENCE III

Until Saturday, divulge in this video of blubber building and crunk creaminess.

Have some fun some, and watch the Superbowl Video and if you need any clarification on the recipe, make no hesitation to ask. Blow minds, and eat up with one of these winners. Go get ‘em!

Walk it Off!

meredi — Mon, 06 Feb 2012 22:08:43 +0000

Our Superbowl and Housewarming party was a wild success. Ella and Dean were machines in the kitchen – popping out Bratwurst Sliders on homemade pretzel buns, and Huli Huli chicken pizzas with pineapple! People were exceedingly happy with the food, and the sunset did not disappoint. By Thursday, be looking for the video coverage of Ella’s and my creation of touchdown recipes from friends, and documentation of the wonderful people in attendance and the great times that were had.

For the time being, I just wanted to share some tidbits of a beautiful walk that Dean and I had this morning. What I always loved most about working on a theatrical production or an entertainment event was the morning after, when you just feel unchangeably happy. Relieved, proud, and just all around happy. So Dean and I went and had burgers at The Shack and took a walk through the beach neighborhoods. Poppies, iceplants, jasmine, and Outlaws…. It was such a great reward for an exhausting job, well done.

Fresh off the Farm

meredi — Thu, 19 Jan 2012 19:01:50 +0000

Contrary to what some people think, I am not fresh off the farm. Unlike the content of this blog! So much happening in these initial weeks of the New Year. We have moved into a beautiful new home, and have what I would argue to be the most invigorating view in all of Los Angeles. It is so much easier for me to be creative and ambitious, what with all these negative ions coming off the Ocean and majestic vistas to fuel my reserve.

Dean celebrated his birthday, and we had lunch at Farm Shop in Brentwood, Here is the lunch menu. Dean ordered Poached Chicken Salad, and I ordered Potted Fresh and Smoked Salmon Rillettes. Fresh, fresh, fresh food – it’s a wonderful thing that has crept into my life after having moved to California, and it must be said that the West Coast’s dedication to fresh meats and produce is unparalleled. I know that I will always have massive respect for the bread basket that is the Mid-West, but there are some farmers out here that are really doing their homework when it comes to local, hormone free, and seasonal agriculture.

One such man was introduced to me by friend and chef, Ella Murphy, at the Sunday Santa Monica Farmer’s Market off Main Street. His stand was of modest size and contained mostly greens and herbs. But just as I was poking around the romaine, I witnessed what could only be described as an agricultural drug deal. Ella slyly asked the young horticulturalist as he leaned against his white van, “Do you have any?” He shook his head, “yes”, and scoped out the surrounding scene as he turned to reach into the van’s passenger seat to pull out a carton of one dozen eggs. “That’s all I have today.” Ella giddily jumped for joy, offered the monetary compensation and we stole away with our contraband of colorful orbs.

What, you may be asking, makes those eggs so special? Well, here are a few reasons. They were laid the day before, unlike the month-old eggs we buy so regularly from the grocery store. (That’s why there are still feathers and entrails on ‘em) The chickens that lay the eggs are free range, live on a diet of maggots and worms, and most importantly, have never been vaccinated. The yolks of these eggs are beyond my description. Rich and creamy, with a golden orange glow like the California sun, I am rendered nearly incapable of eating a grocery store egg ever again.

Ella and I have been doing a lot of cooking and hosting, and are planning a momentous Super Bowl Party, which will be documented, as well as the 3^rd evening in our Confluence Series. Mad fun events and parties to come!

Up next on the blog-spectrum… FOOD PORN! Until then, sunny warm rays your way, Readers.